No Knead Ciabbata

This dough must be allowed to sit for at least an hour if you want to get "holes" in the dough.

6 cups all-purpose flour

1 tbsp instant dry yeast

1 tbsp kosher salt

1 tbsp sugar

3 cups warm water

¼ cup olive oil

 

Makes 4 1lb loaves

 

1.  Put the white flour, yeast salt and sugar into a large bowl. Mix together.

2.  Make a well in the middle of the dry ingredients. Pour the water and olive oil into the well. Mix the liquids together then stir into the dry ingredients, trying to fold air into the dough as you go.

3.  When everything is well mixed - it should be moist but not runny - cover loosely and leave to rise for 2 hours (or up to 4 hours) at room temperature.

4.  Using floured hands, gently shape the dough into 4 small round loaves. I use a pair of scissors to divide the dough before taking it out of the bowl. You want to handle the dough as little as possible. Place each loaf on a piece of baking parchment to make it easy to transfer them onto your oven stone or baking tray. Make 3 deep slits in the top of each loaf then lightly cover with plastic wrap and leave for 1 - 2 (or up to 4) hours.

5.  Heat the oven to 400’F / 200’C / Gas mark 6. If using oven stones, put them into the oven when you turn it on so that they slowly heat up.  Also put a baking tin in the oven (NOT a glass one - it will crack!) somewhere in the oven where it won’t interfere with baking. I put an old baking pan directly on the bottom of my oven.

6.  When the oven is hot, put 1 cup of water in the bottom of a baking tin. Put the loaves and baking parchment onto the oven stones or baking trays and bake for 35 minutes or until golden brown and hollow-sounding when tapped on the bottom, removing the parchment for the final 10 minutes.

7.  Place on cooling racks and let them cool for at least 20 - 30 minutes before slicing.

 

If you want to cook the loaves on another day, after the dough has risen (stage 3) cover it loosely and pop it in the fridge for up to 4 days. When you want fresh bread, use floured hands to gently Shape the dough into 4 small round loaves. Slash the tops 3 times then allow them to sit for 1 - 2 hours (or longer) at room temperature before baking.